Pan-Seared Chicken With Peas and Prosciutto

Preparation

1. Step 1

   Working with one cutlet at a time, pat chicken dry and place between two pieces of wax paper or plastic wrap. Use a meat mallet, small heavy-bottomed pot or rolling pin to gently pound the thicker parts so the cutlet is an even thickness of about ¼ inch. Season both sides with salt and pepper.

2. Step 2

   Heat 2 tablespoons olive oil in a large pan over medium-high until it shimmers. Working in batches if cutlets are large, add chicken in a single layer. (It’s OK if they are touching slightly.) Cook, undisturbed, until almost entirely cooked, bottoms are browned and the cutlets release easily from the pan, about 3 minutes. (There will be just a small area of pink, uncooked meat on the top of each cutlet.) Flip and cook for another 30 to 60 seconds, until just cooked through. Remove chicken to a serving plate. If cooking in batches, add more oil as needed for the second batch.

3. Step 3

   Lower heat to medium and add butter to the pan. Once the butter is melted, add shallot and cook until softened, about 1 minute. Add peas, ¼ cup water and a pinch of salt and simmer gently until water has mostly evaporated, about 5 minutes. Add lettuce, prosciutto and remaining 2 tablespoons olive oil, then cover and cook for 5 minutes, until peas are tender. Stir in vinegar and remove from heat.

4. Step 4

   Immediately top the cutlets with the prosciutto-pea mixture and serve.